Cold Loin Of Veal With Celery-Steamed Leeks
- Total Time
- 30 minutes
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Ingredients
- 1teaspoon olive oil
- 21-inch-thick veal loin chops, boned
- 2teaspoons celery seeds
- 3¼cups celery juice (see recipe)
- 12leeks, julienned and washed
- 2teaspoons salt, plus more to taste
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
302 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 17 grams protein; 965 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a medium-size cast-iron or other heavy skillet. Sprinkle the veal chops on both sides with the celery seeds. Place in the skillet and sear on both sides, about 4 minutes. Cover and cook until chops are just cooked through, turning them once, about 10 minutes. Remove from pan and let cool. Refrigerate until cold.
- Step 2
Place 3 cups of the celery juice in a pot with a steamer insert and bring to a boil. Reduce to a simmer, place the leeks in the insert and steam until tender, about 14 minutes. Let cool. Place the leeks in a bowl and toss with the remaining ¼ cup celery juice, 2 teaspoons salt and pepper.
- Step 3
Divide the leeks among 4 plates. Cut the veal chops across into thin slices. Fan the veal slices over the leeks. Season with salt and pepper to taste and serve immediately.
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